Dark roasting gives strength to the coffee while preserving the body and velvety appearance of the beans. The profile of this coffee is a lively blend of cocoa and chocolate aromas with a robust, creamy appearance.
[recipe]
Espresso Recipe
This coffee offers a very interesting experience in both filter and espresso. You'll love its depth and strength. For optimum extraction, we recommend a classic 1:2 ratio.
- 18 g of coffee
- 36 g extraction.
- 30 seconds total time
Filtre Recipe
For the pour-over, I particularly like to brew this coffee with Kalita Wave. This coffee, which is slightly darker than our other coffees, tends to flow more quickly, given its reduced density. I therefore like to use Kalita because the small holes limit the flow of water and allow me to use the same grind as usual and obtain an equivalent extraction time by limiting the flow. I also reduce my water temperature slightly, as this coffee is darker than I usually drink. Here's the single-serve recipe I use for 6AM.
- 15 g coffee
- Water at 194 degrees Fahrenheit (90 degrees Celsius)
- Bloom 50ml for 30 seconds
- Total volume 240 ml (in two 100 ml instalments after blooming)
- Total brewing time 3 minutes